Corn Salsa (with Black-eyed Peas)

By MarieR

Ingredients

• 2 bags (16-ounces each) frozen corn
• 1/2 medium bell pepper, chopped
• 1/2 medium sweet onion, chopped
• 2 medium tomatoes, chopped
• 1 can (15-ounce) black-eyed peas with jalapeno peppers, rinsed drained and rinsed
• 3/4 cup (6-ounces) Italian salad dressing (such as Good Seasons)
• 1 jar (11.5 ounce) Braswell's Pepper Relish (Kroger has it)

Details

Servings 1

Preparation

Step 1

24 (1/4-cup) serving
Hands on: 5 minutes Total time: 5 minute
Serve this relish as a dip with corn chips or as an accompaniment to grilled chicken or fish. If you can't find Braswell's Pepper Relish, order online at www.braswells.com.

Defrost the corn in the microwave, but do not overcook.
In a bowl, stir together the corn, bell pepper, onion, tomatoes, black-eyed peas, salad dressing and pepper relish. Cover and chill until serving time.
Per serving: 86 calories (percent of calories from fat, 38), 2 grams protein, 13 grams carbohydrates, 2 grams fiber, 4 grams fat (1 gram saturated), no cholesterol, 223 milligrams sodium.